In this study, the preparation of a milk whey-based beverage with the addition of different concentrations of hydrolyzed collagen (0.3%, 0.5%, 0.75%, and 1%) was carried out. The control was considered at a concentration of 0%. Physicochemical properties, viscosity, antioxidant activity, and microbiological parameters were evaluated. The 1% collagen treatment showed the highest protein content (9.75 ± 0.20 g/L), as well as radical inhibition for ATBS (48.30%) and DPPH (30.06%). There were no significant differences (p ≥ 0.05) in the fat and lactose parameters. However, the pH in the control treatment was lower compared to beverages treated with hydrolyzed collagen. Fourier transform-infrared spectroscopy showed spectra characteristic of lactose and collagen amides. The viscosity increased significantly as the concentration of hydrolyzed collagen increased. The addition of hydrolyzed collagen increased the bioavailability, nutritional value, and the antioxidant activity of the beverage. Hydrolyzed collagen acted as an antimicrobial agent, as there was no presence of microorganism pathogens observed in the treated beverages.

中文翻译：

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补充了水解胶原蛋白的乳清基发酵饮料的表征：抗氧化活性和生物利用度。

在这项研究中，制备了添加不同浓度的水解胶原蛋白（0.3％，0.5％，0.75％和1％）的乳清饮料。认为对照的浓度为0％。评价了理化性质，粘度，抗氧化剂活性和微生物学参数。1％胶原蛋白处理显示出最高的蛋白质含量（9.75±0.20 g / L），以及对ATBS（48.30％）和DPPH（30.06％）的自由基抑制作用。没有显着差异（p≥0.05）的脂肪和乳糖参数。然而，与用水解胶原蛋白处理的饮料相比，对照处理中的pH值较低。傅立叶变换红外光谱显示乳糖和胶原酰胺的光谱特征。随着水解胶原蛋白浓度的增加，粘度显着增加。水解胶原蛋白的添加增加了饮料的生物利用度，营养价值和抗氧化活性。水解胶原蛋白起着抗菌剂的作用，因为在处理过的饮料中没有观察到微生物病原体。